Ayam Bakar Brebes - roasted chicken from Brebes

Ingredients

• 1chicken
• 2 tsptamarind water
• 1/2 tspsalt
• 2 tbspkecap manis
• 500 mlwater
• 4 clovesgarlic
• 7shallots
• 1/4 tsppepper
• 2roasted kemiri nuts
• 2red lomboks
• 1/2 tspsalt
• 1/2 tsppalm sugar
• as neededoil, for frying
• to servecucumber slices
• to servetomato slices
• to servekemangi
• to servesambal trasi

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the spice paste

   Pound or grind the garlic, shallots, pepper, roasted kemiri nuts, red lomboks, salt and palm sugar into a paste.

3. 3

   Season the chicken

   Rub the chicken with the tamarind water and 1/2 tsp salt. Leave it to stand for at least 15 minutes.

4. 4

   Fry the paste

   Heat oil in a pan and fry the spice paste for 6 minutes.

5. 5

   Cook the chicken

   Add the chicken to the pan and cook until its colour changes.

6. 6

   Simmer until tender

   Add the kecap manis and 500 ml water, then cook until the chicken is tender.

7. 7

   Chargrill the chicken

   Remove the chicken from the pan and roast it over a charcoal fire until browned, basting it regularly with the sauce.

8. 8

   Serve with sides

   Serve with cucumber and tomato slices, kemangi and sambal trasi.

What is ayam bakar Brebes?

Ayam bakar means grilled or roasted chicken in Indonesian, and Brebes is a town in Central Java. This version pairs chicken with a fragrant spice paste and kecap manis, then finishes it over charcoal.

The two-stage cooking is what makes the recipe work: simmering cooks the chicken through and seasons it, while grilling adds browned edges and a smoky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while kecap manis and palm sugar contribute carbohydrates and the frying oil and kemiri nuts contribute fat. Serve a piece with fresh cucumber and tomato, and add rice according to how substantial you want the meal to be.

The spice paste

Aromatics: Garlic and shallots form the base, while red lomboks bring chilli heat. Kemiri nuts add richness, and pepper and palm sugar round out the seasoning.

Grinding: Pound or grind the ingredients to a paste so they coat the chicken evenly. Frying the paste for 6 minutes helps its flavours develop before the chicken is added.

Tamarind and kecap manis

Tamarind water: Rub it over the chicken with the first measure of salt, then leave the pieces for at least 15 minutes. This gives the seasoning time to cling to the meat.

Sweet soy: Kecap manis goes into the pan with the water, forming the sauce used to simmer the chicken and baste it on the grill.

Simmering before grilling

Colour cue: Cook the chicken with the fried paste until its surface changes colour before adding the kecap manis and water.

Tenderness cue: Simmer until the chicken is tender, as directed, before taking it out to grill. The sauce should be kept for regular basting.

Getting a browned finish

Charcoal: Grill the cooked chicken over a charcoal fire until browned. Turn or reposition pieces as needed to colour them evenly.

Basting: Brush the chicken regularly with the sauce while it grills. Keep an eye on the pieces, since the sweet sauce can brown quickly over strong heat.

Serving the chicken

Fresh sides: Serve the chicken with cucumber and tomato slices, kemangi and sambal trasi. Their fresh, aromatic and spicy flavours complement the sweet, savoury chicken.

Meal idea: Add rice if you want a more substantial plate, and spoon over any remaining sauce.

Recipe notes & tips

• Cut the chicken into 8 pieces before seasoning so the pieces cook at a similar pace.
• Give the chicken at least 15 minutes in the tamarind water and salt.
• Fry the spice paste for the full 6 minutes before adding the chicken.
• Keep the simmering sauce for basting during grilling.
• Turn the chicken as it grills so it browns on more than one side.

Variations

• Adjust the chilli: Use fewer red lomboks for a milder paste.
• Use a grill: If you do not have a charcoal fire, brown the cooked chicken under a hot grill.
• Add rice: Serve with steamed rice to make the meal more filling.
• Change the sides: Offer extra cucumber and tomato alongside the chicken.
• Finish with lime: Serve lime wedges at the table for a sharp, fresh contrast.

Common mistakes to avoid

• Skipping the resting time: Leave the chicken with the tamarind water and salt for at least 15 minutes.
• Adding chicken too soon: Fry the spice paste for 6 minutes first.
• Grilling before simmering: Cook the chicken in the sauce until tender before transferring it to the charcoal fire.
• Letting the sauce run out: Keep it in the pan and use it to baste the chicken regularly.
• Leaving pieces unattended: Watch the chicken as it browns, especially because the sauce contains sweet kecap manis.

How to store

Refrigerate leftover chicken and sauce in a covered container and use within 3 days. Reheat until piping hot, in a covered pan with a splash of water or in the microwave.

Frequently asked questions